Refreshing noodle bowls with crisp cucumber, creamy chili dressing, and protein. Ready in 30 minutes.
# Ingredients:
→ Noodles
01 - 9 oz thin wheat noodles (soba, ramen, or rice noodles for gluten-free)
→ Protein
02 - 10 oz firm tofu, pressed and cubed, or cooked chicken breast, shredded
→ Vegetables
03 - 2 large cucumbers, julienned or spiralized
04 - 2 scallions, thinly sliced
05 - 1 medium carrot, julienned (optional)
06 - 1 tablespoon toasted sesame seeds
→ Creamy Chili Dressing
07 - 2 tablespoons chili crisp
08 - 3 tablespoons mayonnaise or vegan mayo
09 - 2 tablespoons plain Greek yogurt or sour cream
10 - 1 tablespoon soy sauce (use tamari for gluten-free)
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon toasted sesame oil
13 - 1 teaspoon honey or maple syrup
14 - 1 garlic clove, minced
→ Garnishes
15 - Fresh cilantro or mint leaves
16 - Extra chili crisp to taste
17 - Lime wedges
# Instructions:
01 - Cook noodles according to package instructions. Drain thoroughly, rinse under cold water until cooled, and set aside.
02 - If using tofu, pan-fry cubes in a nonstick skillet with minimal oil over medium heat until golden on all sides, approximately 6 to 8 minutes. If using cooked chicken, shred and set aside.
03 - In a large bowl, whisk together all creamy chili dressing ingredients until smooth and creamy consistency is achieved.
04 - Add cucumbers, carrot if using, and scallions to the bowl with dressing. Toss to coat evenly.
05 - Add cooled noodles and protein to the bowl. Toss gently until all components are well combined and thoroughly coated with dressing.
06 - Divide noodle mixture among bowls. Top with sesame seeds and garnish with cilantro or mint, extra chili crisp, and lime wedges.
07 - Serve immediately, or refrigerate for 10 to 15 minutes for enhanced refreshment.
